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History of Kombucha

Kombucha or fermented tea isn't a new thing! It was the beverage that has been consumed in China for over thousands of years and spreaded all over the world. Kombucha isn't only a refreshing beverage, but also revives the body. It is made from sugared black or green tea, with probiotic yeasts and bacteria producing organic acids, various vitamins and antioxidants. The beverage has been used by alternative medicine in China and Eastern Europe to assist in patients' recovery and 
cure a variety of ailments. 

The health benefits of kombucha is supported by a wealth of research and scientific data. Benefits have been reported by testimony of users in different conditions. These benefits include lowering cholesterol, blood pressure and inflamation,
reducing migraine and fatigue, acts as a laxative, help improving digestion and liver function and 
removal of toxins from the body.
Ma Ci Fu at his early age of twelve started work at Si Pu Tea Factory in Xishuangbanna. It was the largest tea factory in Yunnan Province of China.
He came to Thailand when he was 27 years old. With his brother Ma Ci Rong, they opened a shop called Rong Fu Thai and started tea plantation at Baan Mae Sae in Chiangmai.
Following their footsteps, the second generation led by Suwalee Kiatkarun set up a new company called “Tea Gallery”
They have used their inherited knowledge to develop a fermented healthy tea beverage called “Madi Kombucha”.